Johann Donabaum Setzberg Riesling Smaragd

75 cl / 13.5% Vol

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Johann Donabaum Setzberg Riesling Smaragd

For fans of this region, this might be the most interesting area in Spitzer Graben. The grapes here take longer than usual to develop, probably due to the slate content in the soil. We certainly think they are well worth the wait!

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Johann Donabaum Setzberg Riesling Smaragd

€42.00

Ex Tax: €34.15

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Tags: Johann Donabaum , Austrian Wine , Riesling , Spitzer Graben

Product Details

Tasting Notes from Celtic Whiskey Shop and Wines on the Green

Nose Aromas of jasmine, white flowers, honeysuckle and ripe, red apples with some tropical fruit nuances.

Palate Dry and medium-bodied with balanced (medium) acidity. The fruit characters are complex and slow to evolve with flavours of honey, ripe apples, peach, pineapple, and citrus fruits. A serious and complex wine that would partner really well with a variety of foods. Indeed, it needs food to bring out its best qualities.

Colour Medium greenish yellow, with silver reflections

Fact Sheet

Fluid 75 cl

Maturation Stainless steel fermentation, aged in oak barrels. On the lees for 10 months.

Alcohol % 13.5%

Estate/Producer Johann Donabaum

Country Austria

Region/AOC Wachau

Vintage 2017

Closure Stelvin

Cellaring/Ageing Potential Keep 10 to 15 years

Food Matching

Food Matching Serve with fish or Asian cuisine

Awards and/or Press Quotes

Awards and/or Press Quotes Wine Advocate - 91 points

FAQs

What style of wine goes with dark chocolate?

Dark chocolate pairs best with wines that have the structural intensity to match its bitter cocoa and tannin character without being overwhelmed. Fortified wines are the strongest match: aged Tawny Port with its dried fig, rancio, and roasted nut character is the classic pairing. Banyuls from the Roussillon, a naturally sweet Grenache based wine, is the benchmark French equivalent. A full bodied, fruit forward red such as Zinfandel or Amarone can also work, where the ripe dark fruit and spice complement the chocolate.

Why are style wines not vegan?

Many wines use animal derived fining agents during production to clarify and stabilise the liquid before bottling. Common fining agents include isinglass (derived from fish swim bladders), gelatine (bovine or porcine), casein (milk protein), and egg whites (albumin). These are added to bind suspended particles and removed before bottling, but trace quantities may remain. Vegan wines use alternatives including bentonite clay, activated carbon, or pea protein. Checking the Barnivore database or looking for a vegan certification on the label is the most reliable approach.